Easy Mushroom Miso Ramen

Awfully good, and fun to make. The stock is from dried  mushrooms, which are easy to keep around. Not as fast as some other FGE  recipes, but worth it.

Ingredients:

Ramen noodles, around 8 oz. give or take. You can get them from store bought  ramen packets and discard the flavorings.
Two eggs
Raw sesame seeds

1 1/2 cups dried  mushrooms. We are using Shitake, but most any will do.
One sheet of Kombu (seaweed) An option, and why not?
6 cups water

4 Tbl. Miso paste
1 Tbl. Sugar
1 Tbl. Sesame oil
1 Tbl. Sambal Olek or similar chili sauce
1/4 cup good soy sauce
1/4 cup red wine vinegar

Scallions, Bok Choy, Napa cabbage, spinach, corn or other toppings to taste.

Directions:

Boil the mushrooms and Kombu in the 6 cups water for 45 minutes. Strain and reserve liquid. Squeeze the liquid out of mushrooms with a ladle (or with your hand if cool enough).

Mix the sauce ingredients well.

Toast the sesame seeds. 

Put egg(s) in boiling water for 6 1/2 minutes, then cool quickly with ice water bath. Slice in half.

Prep the toppings: Slice the cabbage, chop  the scallions, clean the bok choy etc.

When you are ready, add the mixed sauce ingredients to the heated mushroom stock. Cook the noodles per directions, place in your bowls, add the broth, decorate with vegetables and sliced egg.